Alea's Bierocks

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I make Bierocks every fall for Oktoberfest. Happily, this coincides with sales on cabbage. If you have not had a Bierock (or Runza ans Nebraskans call them) you are in for a delightful surprise! They are the German equivalent of a Hot Pocket, only much tastier.”
1hr 10mins
15 Bierocks

Ingredients Nutrition


  1. Brown the meat, onions and garlic in a large skillet. Drain the excess fat.
  2. Add shredded cabbage and pepper. Cook over medium-high heat, stirring occasionally. Cook until cabbage is completely wilted.
  3. Divide each loaf into 5 pieces. Roll each piece out until it is less than 1/2 inch thick. (When I was just starting out on my own, I didn't have a rolling pin, so I just dampened my fingers and pressed th dough into the shape I wanted). Fill the dough circles or square with a 1/2 cup cabbage, onion and meat filling.
  4. There are several ways that you can seal the dough. I will share my favorit two ways.
  5. A. Bring opposite corners of dough together in center. Press open edges together until surface is sealed. This creates a square shaped Bierock.
  6. B. Or bring two opposite sides together and press seams together. This results in a half circle shaped Bierock.
  7. Turn Bierocks smooth side up. Place on a greased cookie sheet. Brush with melted butter if you wish.
  8. Bake at 350°F for 18-20 minutes or until brown. Serve hot. Makes 15 Bierocks. (This recipe makes enough for 3 meals for my family of 5).
  9. I use the leftover cabbage to make Beef Stew with Cabbage ad serve it with the Bierocks for dinner. Bierocks also make a tasty lunch. Any leftover Bierocks can be frozen.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a